Yogurt cheese is a great substitute for cream cheese or other soft cheeses in any recipe — and it's easy to make.

• Place the yogurt in a strainer or a colander lined with a couple of coffee filters or some dampened cheesecloth. Place the strainer in a large bowl, cover tightly with foil, and refrigerate for 24 hours until the mixture thickens.

• The yogurt cheese will keep, tightly covered, in the refrigerator for 3 to 4 days. The whey can be reserved and frozen; use it in soups and marinades.